Fall is finally in the air here in Michigan. The weather is crisp, the colors are starting to change, and the air smells clean. It's soup weather, and this delicious recipe combines all the Fall Flavors for a perfect meal to warm up your little goblins when they come home from begging on Halloween.
Amy of Amy's Cooking Adventures is hosting our party this week with a Halloween theme. Let's take a look at what's on the table......
- Black and Orange Cookies by Karen's Kitchen Stories
- Halloween Focaccia by Sid's Sea Palm Cooking
- Keto Halloween Quesadilla by Sneha's Recipe
- Mummy Dogs by Culinary Cam
- Necromancer Gnocchi by Amy's Cooking Adventures
- Pumpkin and Apple Soup by A Day in the Life on the Farm
- Sloppy Monster Sandwich by Palatable Pastime
Halloween means Pumpkins and Apples. This soup combines those flavors with onion and garlic for a creamy, savory, slightly sweet soup.
I love these flavors and I love the way roasting vegetables and fruits brings out their natural sweetness. So I cut everything up, rubbed them with olive oil, seasoned them with salt and pepper, and placed them in a hot oven until tender.
When they came out of the oven, I peeled the skins off the pumpkin and apple and scraped the remaining fruits and vegetables, along with accumulated juices, into a soup pot.
We live in a rural area and don't get beggars, so each year on Halloween, I invite the neighbors over for dinner, and we celebrate our neighbor Michelle's birthday, which falls on Halloween. This soup will make a perfect first course for that dinner party this year.
Yield: 8 first course servings
Roasted Pumpkin and Apple Soup
Fall Flavors of Pumpkin and Apple are combined with warm spices for a wonderful, elegant soup.
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Ingredients
- 1 sugar pumpkin (about 3 lbs), cut in half, seeds removed
- 2 Granny Smith Apples, 1 cut in half, core and seeds removed, 1 reserved for garnish
- 2 Honeycrisp Apples, cut in half, core and seeds removed
- 1 Vidalia onion, peeled and cut into chunks
- 2 cloves garlic, peeled
- olive oil, salt, and pepper
- 3 T. butter
- 1 T. brown sugar
- 1/2 t. cinnamon
- dash of nutmeg
- dash of cayenne
- 3 c. chicken or vegetable broth
- 1 c. apple cider
- chopped candied walnuts for garnish, if desired.
Instructions
- Place the pumpkin halves, apple halves, onion, and garlic onto a baking sheet covered in parchment or with a silicone mat.
- Drizzle with olive oil and sprinkle with salt and pepper. Place in a preheated 400* oven for about 30 minutes until the apples collapse and the pumpkin is easily pierced with a fork.
- Remove from the oven and carefully lift off the peels from the apples and skin from the pumpkin and discard.
- Melt the butter in a large pot. Scrape the contents of the sheet pan into the pot and season with the brown sugar, cinnamon, nutmeg, and cayenne. Cook and stir to combine and coat.
- Add the broth and apple juice to the pot, and use an immersion blender to puree the contents. Warm gently before serving.
- Dice the reserved Granny Smith apple. Ladle the soup into bowls and garnish with the apple and nuts, if using.
Nutrition Facts
Calories
203Fat (grams)
8 gSat. Fat (grams)
3 gCarbs (grams)
35 gFiber (grams)
4 gNet carbs
31 gSugar (grams)
22 gProtein (grams)
3 gSodium (milligrams)
410 mgCholesterol (grams)
11 mg
Property of A Day in the Life on the Farm
Yum. I have a butternut squash that needs to be cooked, and I bet it would sub in nicely for the pumpkin, and I just made some chicken stock, so I'm almost all set.
ReplyDeleteWe are still in the upper 80s here so no soup weather yet BUT I love the idea of roasted apples and pumpkin. Saving for frost.
ReplyDeleteWhat a perfect combination of fall flavors!
ReplyDelete